Remove the leaves from 2 leeks, then clean the shanks. Slice thinly.
Cut the green stems off 1 fennel bulb and reserve for stock-making or discard. Cut the bulb in half from top to bottom, then thinly slice both halves.
Clean and trim wild mushrooms to make 1 C. sliced.
Saute the leeks and fennel in 3 T. olive oil. Add salt and pepper as well as a dozen fresh thyme leaves or a pinch of dried. When the vegetables are quite soft, add the mushrooms. Continue to cook until tender.
Add 1 C. wild rice blend to the saucepan along with 4 C. water or stock. Add 1 t. salt. Bring to a boil, then cover and simmer until the rice is cooked.